Cherry and Chocolate Chip Cookies

These are so good and taste healthy when you get some of the fruit texture. Enjoy!
1 c. dried tart cherries (about 5.5 oz)
1/3 c. cherry liqueur ( I used local Oregon liqueur! Yum! To buy: www.clearcreekdistillery.com)
2 tbsp water
1.5 c. all-purpose flour (I used white whole wheat)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. (1 stick) unsalted butter, room temp
1/2 c. sugar
1/2 c. (packed) golden brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c. semisweet chocolate chips (about 8 oz.)
1 1/4 c. white chocolate chips (or chopped bar of Lindt white chocolate)

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqueur, and 2 tbsp water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries; pat dry.
Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool.